Canned beans in tomato. The best recipe

Few mistress does without summer and autumn harvesting for the winter, if she does not then want to buy a conservation of suspicious quality at rabid prices. Beans, useful and used in a variety of recipes, are now sold in any supermarket. However, no store beans, preserved in tomato, can be compared with that made on their own, taking into account their own preferences. Moreover, recipes, although they require time, are easy and can be mastered even by an inexperienced cook.

Preliminary advice

In order that the beans, preserved in tomato, turned out to be the most successful, you need not forget about only two rules.

1. Try not to mix different kinds of beans. White and red varieties are brewed at different times. Part of the bean will turn out too soft, the other will remain too hard. If it so happened that you have a mixture, feel like Cinderella: disassemble it in different vessels and prepare separately to connect already at the last stage.
2. Ideal filling, of course, will be puree from fresh tomatoes. However, if there is no possibility (forces, time, availability of tomatoes), it is permissible to replace them with diluted tomato paste. But in any case not ketchup! All these sauces contain extraneous fillers, which will have an unpredictable effect on your conservation. The most common consequence is a strange, if not unpleasant, taste or smell. However, it may happen that your canned beans in tomato (for the winter - the very thing!) Will not last until the onset of cold weather: it will swell, or even explode.

Cook beans quickly

Before preserving the beans in tomato according to any of the recipes, it needs to be welded. It is well known that the process is protracted. And not always the modern hostess will have enough time to wait until capricious beans are deigned to prepare. In addition, from the long cooking they begin to fall apart, sometimes turning almost into a mess and keeping at the same time a solid middle. Our tips will allow you to keep the beans whole and beautiful, while significantly reducing the time of its boiling.

1. Dried beans are necessarily soaked. It is better to do this from the evening, since an hour or two for swelling is clearly not enough.
2. Beans for cooking are filled with fresh and cold water. The one in which she has soaked, merges as diligently as possible.
3. New water is poured in a small amount to cover the contents of the pan.
4. When the liquid boils, the fire is screwed so that it only flips. A rapid process of cooking leads to the boiling of the beans.
5. After every ten minutes of cooking, half a glass of cold water is added to the pan. Thanks to this approach, the beans are cooked for half an hour, even if there are a lot of it.

After mastering the technique, you can choose any recipe for canned beans in tomato - its implementation will not take much time.

Beans only

Let's start with the most minimalistic recipe. A half kilogram of beans is boiled. Another kilogram of tomatoes will be needed. They are scalded, cleaned and cooked in a small amount of water until they become very soft. After that, tomatoes are kneaded by a crust for mashed potatoes in a gruel, almost ready-made beans, half a teaspoon of fragrant pepper, full of black, three or four laurel leaves, three tablespoons of salt plus half a cup of lean oil are poured into them. When the mass boils, a spoonful of strong, 70 percent vinegar is added, and the beans, preserved in tomato, immediately decompose into cans. It should be cooled in a wrapped state, and can be stored on a shelf in the pantry.

Prescription of canned beans in tomato with vegetables

We have already agreed that the beans are pre-brewed - this time to semi-preparedness, no more. With tomatoes taken in double weight compared to beans, the skins are removed; Bulgarian pepper (as much as beans), two carrots and a similar amount of onions are cleaned by weight. Everything is rotated by a meat grinder, but not in a common heap, but in separate bowls. In the sauté pan for five minutes, frying with carrots and onions is done, then pepper is added, after another five minutes - tomato puree, salt and sugar. The number of spices is determined by your preferences; The starting ratio is a spoonful of salt per third of a glass of sugar at a pouring volume per liter. The last one, a quarter of an hour after tomatoes, is introduced beans, and for forty minutes all is stewed under the lid. After turning it off, vinegar is poured into the pot (20 ml), the contents are mixed and spread over the cans, sealed, and the inverted containers are hidden until completely cooled down under a blanket or an old coat.

Procurement without vinegar

For many, the best recipe for canned red beans in tomato is one in which vinegar is absent. In the proposed version of his function performs a bitter pepper, so that the snack is obtained with a piquant island taste. A kilogram of fresh beans is again brought to half-preparedness. Of three kilograms of ripe tomatoes, mashed potatoes are made; Impressed beans are poured into it, then three spoonfuls of sugar are added, half is salt, a couple of laurel leaves, a few peppercorns, a little cloves and finely chopped half a sharp pepper. The billets are cooked for about half an hour, placed on half-liter jars and rolled up.

Asparagus beans in tomato

The pod beans favorably differ from other counterparts by faster cooking. A kilogram of this bean is washed, the tips are removed, and the pods are cut into pieces of three centimeters. They sink into a steep boiling water, cook for no longer than three minutes and recline. In a slightly cooled form, the beans are tightly jammed to the banks. From 800 grams of tomatoes is made puree, salted with two tablespoons of salt, is cured with the same volume of sugar and brought to a boil. Hot poured pods, then the beans canned in tomato, sterilized three quarters of an hour (if you used a liter jar), sealed, then the containers are turned upside down and cool in a wrapped form.